Creme Brulee French Toast
½ cup unsalted butter
1 cup dark brown sugar, firmly packed
2 tbsp light corn syrup
6 one-inch day old slices challah
5 large eggs
1½ cups half & half cream
1 tsp vanilla extract
1 tsp orange liqueur
¼ tsp salt
Combine butter, brown sugar and corn syrup in heavy saucepan. Cook contents until melted and smooth. Pour into 13" x 9”
Trim crust of challah and arrange in one layer in baking pan.
Whisk together eggs, half & half, vanilla, orange liqueur, and salt in large mixing bowl. Pour over bread, cover and refrigerate 8 hours, or overnight.
Remove from refrigerator and let set to room temperature.